Simple Salsa Food

SIMPLE SALSA

Steps:

• Wash and dice tomatoes, peel and cut onion, peel and mince garlic or do what I do and use the already minced garlic (1 tsp.)!
• In a small bowl combine garlic, onion and tomatoes with cilantro, salt, and pepper (or garlic pepper salt). Stir with a spoon and mash a little, this will make it juicy, and as it sits it'll get juicer.
• Enjoy with chips or add to entrees for flavor/side dip!

QUICK EASY SALSA

Steps:

• In a large bowl, combine the first six ingredients. Cover and chill until serving. Serve with tortilla chips.

HOMEMADE SALSA

Steps:

• Combine all ingredients in a food processor and pulse in 1 second bursts until all ingredients are finely chopped.
• Serve with tortilla chips. Note that salsa always tastes best after it's been refrigerated for a few hours, so if time allows let the flavors marinate together before serving.
• Store in refrigerator up to 1 week.

SALSA

Steps:

• Combine all the ingredients and chill for 2 hours before serving with chips.
• The Cilantro is very important to this dish.

RESTAURANT STYLE SALSA

Steps:

• Place onion and jalapeno in the food processor first, then add remaining ingredients (start with 1/2 tbsp lime juice).
• Blitz to desired consistency - I like mine pretty smooth because you get better flavour out of the onion etc.
• Taste test with corn chip for salt and lime. Adjust if necessary.
• Refrigerate 1 hour before serving with corn chips, or other dippers (see in post for suggestions).

SIMPLE SALSA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Arrange habanero pepper, jalapeno pepper, and red chile peppers on a baking sheet.
• Bake in preheated oven until browned, about 15 minutes.
• Transfer peppers to a food processor; add tomatoes, onion, cilantro, green onions, and garlic. Pulse until desired consistency.

EASY HOME-MADE SALSA

Steps:

• Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
• Combine tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt and hot pepper sauce, if using, in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly.
• Reduce heat and boil gently, stirring frequently, until slightly thickened for approximately 10 minutes.
• Ladle the hot salsa into the hot jars, leaving ½ inch (1.25cm) headspace. Remove air bubbles and adjust headspace by adding more hot salsa, if necessary. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
• Process both pint and half pint jars in a boiling water canner for 15 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

AVOCADO SALSA

Steps:

• Combine corn, olives, red pepper and onion. In another bowl, mix the next 7 ingredients. Pour over corn mixture; toss to coat. Refrigerate, covered, overnight. , Just before serving, chop avocados; stir into salsa. Serve with tortilla chips.

EASY HOMEMADE MILD SALSA RECIPE

Steps:

• Combine all the ingredients in a bowl. If you want your homemade salsa to have a smoother texture-more like jarred-pulse half the salsa in a food processor, then combine it with the remaining chunky half. Cover tightly and refrigerate for up to 5 days.

SWEET AND MILD COOKED TOMATO SALSA

Steps:

• Combine the tomatoes, onion, green chiles, vinegar, brown sugar, garlic powder, cumin, oregano, coriander, salt, and hot sauce in a Dutch oven or large pot over medium-low heat. Simmer, stirring occasionally, until the salsa reaches your preferred consistency, about 3 hours. Store in refrigerator until using.

SALSA

Steps:

• In a medium-size mixing bowl, combine tomatoes, onion, cilantro, garlic, lime juice, tomatillo, and salt to taste. Mix well. Add 1/2 of the jalapeno pepper, and taste. If you desire your salsa with more of a kick, add the remaining 1/2 jalapeno. If you are satisfied with the salsa's heat, do not add the remaining jalapeno pepper. Cover the salsa, and chill until ready to serve.

FRESH SALSA

Steps:

• To make the salsa, combine all the ingredients together in a bowl and serve immediately.

EASY NO-COOK SALSA RECIPE

Steps:

• Place everything in the chopper of food processor and pulse a few times until combined and chunky. Don't over process.

FRESH HOMEMADE SALSA

Steps:

• Combine tomatoes, red onion, yellow onion, green chilies, lime juice, cilantro, garlic, cumin, and salt in a food processor. Pulse processor until mixture is combined, yet remains chunky. Transfer to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.

FAST AND SIMPLE SALSA

Steps:

• Combine the tomatoes, onion, and green chile peppers in a bowl; drain briefly. Return the mixture to the bowl; stir the vinegar and salt into the tomato mixture.

ZESTY SALSA RECIPE FOR CANNING

Steps:

• Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands
• Combine tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt and hot pepper sauce, if using, in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.
• Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
• Process both pint and half pint jars for 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

THE BEST HOMEMADE SALSA

Steps:

• Combine all the ingredients in a large pot and bring to a boil. Reduce the heat and simmer for 10 minutes, stirring often.
• Fill sterilized pint-size canning jars within 1/2-inch of the top. Wipe the rim of the jar clean and seal with a lid and ring.
• Process in a water or steam bath canner for 15 minutes (add 5 minutes if you live at 1,001 to 3,000 feet; add 10 minutes for 3,001 to 6,000 feet; add 15 minutes for 6,001 feet to 8,000 feet).
• Remove the jars carefully from the water or steam bath and let cool to room temperature. Check to make sure the jars have sealed correctly (lightly press the top of the lid; it should be firm - if the center bubbles up and down when you press on it, it hasn't sealed correctly and will need to be refrigerated or re-processed).

FRESH SALSA

Steps:

• In a bowl, combine all ingredients; mix well. Let stand for about 1 hour. Serve at room temperature. Store in a covered container in the refrigerator.

EASY HOMEMADE SALSA

Steps:

• Add all ingredients to a food processor and pulse a few times until no large chunks remain.
• Taste and adjust seasonings, if needed, to taste.
• For best flavor, refrigerate salsa for at least 1-2 hours before serving. Store in the fridge for up to 1 week.
• This recipe makes a little less than 6 cups of salsa. I like to fill 3 pint jars and and share with friends and neighbors.

EASY HOMEMADE SALSA

Steps:

• Combine all the ingredients in a food processor or blender and blend until it resembles your favorite restaurant-style salsa, between 30-60 seconds.
• Taste to adjust seasonings.
• Serve with your favorite chips or store in an airtight container until ready to use.

SIMPLE MEXICAN SALSA

Steps:

• Chop up the tomatoes to your preferred size.
• Dice the onion (if it is a large onion you may only want to use half).
• Chop up the cilantro and the pepper.
• Put it all into a bowl and squeeze all of the juice from the lime on top.
• Add a bit of salt.
• stir it up.
• enjoy!

CHUNKY HOMEMADE SALSA

Steps:

• Gather the ingredients.
• In a large bowl, combine all of the ingredients and mix well.
• Taste for seasoning. Place in an airtight container in the fridge for at least 2 hours to let the flavors blend.
• Serve in a medium-size bowl alongside chips.

RESTAURANT-STYLE SALSA

Steps:

• Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)
• Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
• Refrigerate the salsa for at least an hour before serving.

SIMPLE SALSA

Steps:

• Stem the jalapenos, and add to a couple of quarts of boiling water. Bring back to a boil and cook for 10 minutes.
• Meanwhile, coarsely chop the yellow and green onions and the cilantro and toss together in a bowl to mix.
• In a food processor (I have a 10 or 12 cup model), empty 1 can of tomatoes with their juice, 1/4 of the onion and cilantro mixture, 2-3 jalapenos, 1 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp garlic powder. Take it for a spin until it's chopped fairly fine, about 15-20 seconds. Pour it all in a big bowl. Note: If you are using regular salt instead of kosher salt, you will want to reduce the salt amount to about 1 teaspoon. This is because regular salt has much smaller granules than kosher salt. In any case, the first time, you may want to go easy on the salt and then add it at the end.
• Repeat step 3 until all of the tomatoes and onions are chopped and in the big bowl.
• Roll the limes to loosen the juice, cut them in half and squeeze the juice into the salsa. Mix.
• If possible, chill the salsa overnight. The flavors will blend nicely, and the texture becomes just a little bit firmer.